The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-02-01
SUGGESTIONS ABOUT SALADS.
Mrs. Emma Ewing's Explanation Yesterday
Of Her Method of Making Them.

The lecture ON salad-makinz, yesterday, by
Mrs. Emma Ewing, at Plymouth Church. was
heard by muca larger class than any previous
lesson, and great interest was manifested by all
present Nearly every known edible, says Mrs
Ewing, may be compounded into salad-let-
tuce. celery, cabbage, potatoes. onions and all
sorts of vegetables, fruits meats, Ash, she'll fish,
poultry and game. These all, combined with
something or alone, make appropriate fonnda-
lions for delicious salads. Having such an
abundance of material to work upon. it is neces-
sary to have some general rule to observe
All weil-regulated dinner tables are incomplete
without salads. BY having them on the table
you can dispense with pickles, mustard and all
sucn things as are sharp to the taste but not 50
pleasant or delicate salad. However, never
serve meat. chicken or fsh-salad as
nep course not or with hearty sa aIn
10 oeleAtely made and of light material,
1t IS very hygienic, mainly because relished by
nearly every one. but i've have all, says Mrs.
Ewing, mot quite the high appreciation of a
salad as Sldney Smith used to have; for it is
said that he once remarked that he would turn
back on his way to paradise if there
portunlty to get his fingers in a salad BOWL
Some materials need oil or some strong flavor
TO develop the finer havors of the thing to be
dressed. Chicken needs rich dressing of olive
OIL. others 1t is necessary to tone down, such as
locsfers, which require dressing with good
deal OF cream and mustard in them 1--WE have
the general rule" said Mrs. Ewing, flor
making dressings, and these are to be added to
and taken from as our own taste and judgment
dictate and the material will allow"
For chicken-salad Mrs. Ewing prefers an old
hen-three years old is the best age Her
method OF washing chicken is to take cloth.
wet IN water with a little soda in it. and scrub
the skin. It will be surprising TO see the
DIRT that actually comes off from the fowl
1t should not be cooked in great quantity of
water, but just enough to let it steam sim
mer until 1t is we'll cooked and then put it in q
bowl and pour the liquor over. When cold, pull
to pieces and use all the tender parts; some of
the dark meat is as tender as the white. Here
Mrs Ewing gave an illustration of the best
method OF cutting up the chicken and celery
preparatory to dressing it. She says putting it
IN a hash-bowl is barbarous treatment to the
salad. She uses equal proportion OF celery
to chicken. IT for a supper or lunch. but if for
a dinner, mainly celery For dressing the
chicken salad. no sharp acid is needed to kill
the fiavors of chicken and celery, but DR. essng
of oil is considered the best. For those who
dislike the favor of oil, cream dressing may
be served These suggestions were illustrated
In simple and comprehensive way to the class.
Cold slaw, potato salad, chicken salad. the latter
with both dressings over it, were tastefuly and
pleasinaly garnshed and served to the class.
Thursday afternoon Mrs Ewing will teach
the ladies how to roast meats and poultry. Pre-
ceding the roasting lesson there will be taught
what the cooking school considers the best
method of making coffee.